This is one of those recipes that feels almost too simple to write down, but it works every single time. Sweet macerated cherries, sharp balsamic, and soft burrata – it’s a combination that leans just the right side of indulgent without being heavy.
As the cherries sit with the honey and balsamic, they soften slightly and release their juices, creating a syrupy, almost jammy mixture. It’s worth giving them the full 20 minutes so everything properly melds together.
The burrata should be at room temperature so it opens up easily and the centre is soft and creamy. Once you spoon the macerated cherries over, the juices mix with the cheese and create something that feels far more complex than the effort involved.
A drizzle of good olive oil, a pinch of salt, and a few basil leaves is all it needs to finish. Serve with crusty toast to scoop everything up – it’s simple, seasonal, and very easy to keep coming back to.
MACERATED BALSAMIC CHERRIES, BURRATA
Macerated cherries with honey and balsamic spooned over creamy burrata. Simple, sharp, and perfectly in season.
Ingredients
- 150 g cherries halved & pitted
- 1 tsp runny honey
- 2 tbsp best-quality balsamic vinegar
- 1 ball burrata drained & at room temp
- a small handful of basil
- extra virgin olive oil
- salt & freshly ground black pepper
- to serve: crusty toast
Instructions
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Combine the cherries, honey, balsamic vinegar and a good pinch of salt and black pepper in a mixing bowl. Give everything a stir, then leave it to sit and macerate for 20 minutes.
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Tear open the burrata on a serving plate. Spoon the macerated cherries, and some of their balsamic over top. Finish with a few basil leaves, a drizzle of extra virgin olive oil and a nice pinch of salt and black pepper. Eat with a few slices of crusty toast, if you like.
There are some more cherry recipes here for you!
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